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Apricot & crème fraiche Eton mess

Apricot & crème fraiche Eton mess

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 2

Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal354
fat10g
saturates7g
carbs53g
sugars52g
fibre3g
protein8g
salt0.3g
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Ingredients

  • 6-8 apricots , halved and stoned
  • 2 tbsp apricot jam
  • 2 tbsp dessert wine , such as Sauternes, or water
  • 100ml crème fraîche
  • 150ml pot natural yogurt
  • 1 tbsp icing sugar
  • 8 ready-made mini meringues

Method

  • STEP 1

    Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.

  • STEP 2

    Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.

Goes well with

Recipe from Good Food magazine, September 2014

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A star rating of 1 out of 5.1 rating
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